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Sweet Fried Bread with Cinnamon Sugar &




Source of Recipe


foggy on holiday recipes


Recipe Introduction


Sweet Fried Bread with Cinnamon Sugar & Glaze (Mexican)


List of Ingredients




3 1/2 cups flour
2 eggs, beaten
1 teaspoon salt
1/2 cup milk
1 teaspoon baking powder
Shortening
1 1/2 tablespoons sugar Cinnamon Sugar Coating
1/4 cup margarine or Glaze


Cinnamon Sugar Coating
3 cups sugar
3 teaspoons cinnamon

Glaze for Bu�uelos
1 1/2 cups sugar
1 1/2 cups brown sugar
1 1/2 cups water
3 tablespoons margarine
1 1/2 teaspoons cinnamon
3 tablespoons dark corn syrup




Recipe



3 1/2 cups flour
2 eggs, beaten
1 teaspoon salt
1/2 cup milk
1 teaspoon baking powder
Shortening
1 1/2 tablespoons sugar Cinnamon Sugar Coating
1/4 cup margarine or Glaze

Method

Combine flour, salt, baking powder, and sugar in a large mixing bowl and
cut in margarine.
Add eggs and milk to flour mixture and work mixture into a dough.
Knead dough until is is smooth and elastic.
Form dough into balls the size of an egg.
Cover dough and set aside for 15 minutes.
Roll each ball of dough into a circle that is 4 inches in diameter.
Cut a small hole in center of each circle.
Place circles of dough between single layers of waxed paper until all are
rolled and ready for deep frying.
Heat 2 inches of shortening in a heavy pan at medium high heat.
Fry bu�uelos in hot shortening until they are puffed and golden brown on
both sids, turning once.
Drain on absorbent towels.
Coat the bu�uelos with a cinnamon sugar coating or glaze (recipes below)
before serving.

Yield: 6 dozen

Cinnamon Sugar Coating

3 cups sugar
3 teaspoons cinnamon
Combine sugar and cinnamon in a small mixing bowl.
Sprinkle mixture over bu�uelos until they are evenly coated
Yield: 3 cups

Glaze for Bu�uelos

1 1/2 cups sugar
1 1/2 cups brown sugar
1 1/2 cups water
3 tablespoons margarine
1 1/2 teaspoons cinnamon
3 tablespoons dark corn syrup
Combine all ingredients in a medium sized saucepan.
Heat at medium heat until sugar dissolves, stirring constantly.
Boil mixture rapidly for 1 - 2 minutes, or until tow drops of syrup run
together off spoon.
(The glaze will be a thin syrup.)
Remove glaze from heat and cool for several minutes.
dip each bu�uelos into the glaze, one at a time, coating both sides.
Drain bu�uelos on a rack for 30 minutes (glaze will be slightly sticky)
before serving.